- Serves 2 - Ready in 55 minutes -
Gather together...
2 tbsp balsamic vinegar.
1 tbsp Thyme, leaves only, (I grow / buy herbs in bulk and then chop and freeze them, so they are ready to use quickly in recipes).
1 tbsp runny honey / syrup.
Pinch of ground, black pepper.
2 small/medium-sized chicken breast fillets.
4 sun-dried tomatoes-in-oil, chopped finely (open-freeze then leftover sun-dried tomatoes so they don't stick together, and then keep them in a jar in the freezer to defrost and use in future recipes.)
1 mozzarella cheese ball (125g), drained and sliced.
Large handful of Basil leaves, chopped roughly, (I grow / buy herbs in bulk and then chop and freeze them, so they are ready to use quickly in recipes).
1 medium courgette – sliced into chunky rounds.
1 yellow pepper – cut into chunky pieces.
2 red onions – cut into chunky pieces.
2 big handfuls (200g) of cherry tomatoes.
Get cooking the Chicken Pockets
1. Preheat the oven to 200 C (180 C fan) or Gas 6.
2. Make the marinade – mix together the 2 tbsp of balsamic vinegar, the 1tbsp of Thyme leaves and the 1 tbsp of runny honey, then season with a pinch of black pepper.
3. Scatter the sliced Mediterranean vegetables (1 courgette, 1 yellow pepper, 2 red onions) and the two big handfuls of cherry tomatoes in a large baking tray, drizzle with HALF the marinade and toss to coat.
4. Cut a ‘pocket’ into the side of each chicken breast, taking care not to cut the whole way through. (I usually do this cutting and stuffing on the oven tray of vegetables, to save on washing up). Stuff the pockets with the four sun-dried tomatoes (fully defrosted if they were frozen), the sliced Mozarella cheese and the handful of Basil.
5. Arrange the two stuffed chicken breasts on top of the vegetable chunks with the chicken ‘pockets’ facing upwards. Drizzle the chicken with the remaining marinade.
6. Cook in the oven for 30-40 mins until the vegetables are roasted and the chicken is cooked through. Check after 20 minutes to ensure that the vegetables on the outskirts of the tray aren't burning. Stir the veg to move the vegetables at the edge into the middle. Check again at 30 minutes and stir again if needed.
7. Once the chicken is piping hot throughout, serve each portion on top of the Mediterranean vegetables.